Rosemary’s Bakery Whipped Cream Cake

Rosemary's Bakery Whipped Cream Cake Recipe Watertown Style

Chef Sarah Hasan

This Rosemary’s Bakery whipped cream cake recipe is a light and fluffy bakery-style dessert made with a soft vanilla sponge cake and silky whipped cream frosting. Inspired by the famous Watertown bakery cake, this homemade version delivers a delicate texture, fresh flavor, and a beautiful celebration cake perfect for birthdays, holidays, and family gatherings.

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Prep Time 25

Cook Time 30

Chilling Time 1

Total Time 1 55

Servings: 10 slices

Course: Dessert

Cuisine: American

Calories: 360

Ingredients Equipment Method Notes

Ingredients

1 cup all-purpose flour sifted
1 teaspoon baking powder
¼ teaspoon salt
4 large eggs room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
½ cup whole milk
½ cup unsalted butter softened
For the Whipped Cream Frosting
2 cups heavy whipping cream chilled
½ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon unflavored gelatin optional stabilizer
2 tablespoons warm water if using gelatin
Optional Decoration
Fresh strawberries or mixed berries
Powdered sugar for dusting

Equipment

8-inch round cake pans
Mixing bowls
Electric mixer or stand mixer
Rubber spatula
Fine mesh sieve
Measuring Cups and Spoons
Wire Cooling Rack
Offset spatula for frosting

Method

Step 1: Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans and line them with parchment paper so the cake releases easily after baking.
Step 2: Mix Dry Ingredients
In a bowl whisk together flour, baking powder, and salt. Set the mixture aside while preparing the batter.
Step 3: Cream Butter and Sugar
Using a mixer beat the softened butter and granulated sugar until the mixture becomes pale and fluffy. This step adds air and helps create a soft sponge cake texture.
Step 4: Add Eggs and Vanilla
Add eggs one at a time while mixing on medium speed. Mix well after each egg. Stir in vanilla extract to give the cake its classic bakery flavor.
Step 5: Combine Ingredients
Gradually add the dry ingredients to the butter mixture while alternating with milk. Mix gently until the batter becomes smooth. Avoid overmixing to keep the cake light.
Step 6: Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool for 10 minutes in the pans then transfer them to a wire rack.
Step 7: Make the Whipped Cream Frosting
In a chilled bowl beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. If using gelatin, dissolve it in warm water and slowly mix it into the cream while whipping to create stabilized whipped cream frosting.
Step 8: Assemble the Cake
Place one cake layer on a serving plate and spread a generous layer of whipped cream frosting on top. Add the second cake layer and frost the entire cake evenly. Decorate with fresh berries or a light dusting of powdered sugar.
Step 9: Chill Before Serving
Refrigerate the cake for at least 1 hour before serving. This helps the frosting set and improves the flavor.

Notes

Use room temperature eggs for better sponge cake texture.
Chill the mixing bowl before whipping cream for best results.
Avoid overmixing the batter to maintain a light and fluffy cake.
Cake layers can be made one day in advance and stored tightly wrapped.

Nutrition

Calories: 360
Carbohydrates: 38g
Protein: 5g
Fat: 21g
Saturated Fat: 12g
Sugar: 24g
Cholesterol: 115mg
Sodium: 160mg

Keywords

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